These are Fiery harissa, squeaky cheese bagels, peppery rocket, sweet tomato salsa and creamy mayo sandwich you’ll want to eat again and again & the main ingredient is here is halloumi .
What is halloumi? Where can I buy it?
Halloumi is a type of semi-hard cheese typically made with a mix of goat and sheep milk, though some versions of halloumi also contain cow’s milk. You should be able to find halloumi in most supermarkets.
Halloumi is a traditional Cyprus / Eastern Mediterranean cheese that is poached in a brined solution as part of its preparation, giving it a distinctive rubbery texture and a much higher melting point than most UK cheeses.
The high melting temperature means that halloumi can be cooked and retain its shape, making it an excellent meat replacement in many dishes such as burgers or wraps. It also works really well in salads.
Why does halloumi squeak?
Halloumi is known to squeak when it’s cut, and on your teeth, this is because of the texture of the cheese. According to New Scientist Dec 2020, this is known as a “slip-stick” phenomenon where the elastic cheese slips, then sticks, the slips again as it squeaks across the smooth, hard knife or tooth enamel.
Halloumi’s texture is created in production when the fresh curds are heated, giving halloumi its high melting point and also its unique consistency.
How can I tell if my halloumi has gone off?
As halloumi is a brined cheese, an unopened packet usually has a long shelf life.
Check the “Best Before” or “Use By” date on your cheese to give you an indication of whether or not the cheese is still safe to eat. Use By dates should never be exceeded, whereas Best Before dates can be exceeded provided the food in question has been properly stored and has no signs of spoilage.
Make sure the halloumi has been stored correctly and kept in the fridge. Once you’ve opened the packet, it typically needs to be used within 3 days. There will usually be information on the packaging to confirm this.
Check the texture of the cheese. It should be firm not mushy. As halloumi is brined, it’s unlikely to have developed mould is the unopened pack, but if you see any on the cheese, discard it.
Are halloumi bagels suitable for vegetarians?
There are no meat, poultry or fish ingredients in this bagel.
Most supermarket halloumi will be suitable for vegetarians but it’s important to check the packet as traditional halloumi is made using animal rennet.
Are halloumi bagels suitable for vegans?
This recipe is not suitable for vegans, since it uses mayo (which contains egg) and halloumi (which is made with a mix of ewe and goat’s milk).
To make a vegan version of this recipe, you could switch to vegan mayo and then use slices of courgette in place of halloumi, spreading with harissa paste and cooking on the griddle pan.
Make sure to check the bagels are also suitable for vegans too.
Are halloumi bagels gluten-free?
Standard bagels are made with wheat-based flour so are not gluten-free.
However, if you want to make this recipe gluten-free, you’ll just need to switch to gluten-free bagels.
Be sure to check the labels on all other ingredients, including the balsamic glaze, to ensure there are no traces of gluten.
Are halloumi bagels keto-friendly?
Bagels are too high in carbohydrates to be considered keto. However, if you want to leave the bagels out, this recipe would make a great salad with fresh tomato relish and harissa halloumi served over peppery rocket. You’ll probably need to leave the sugar out of the relish too.
Are halloumi bagels safe to eat while pregnant?
Make sure to use halloumi that is made with pasteurised milk and wash the rocket well. As long as good food hygiene is practiced and the ingredients are in good condition and properly store and handled, this recipe should not pose a risk to a pregnant woman. If you have any worries or concerns please seek help from a qualified medical professional
What goes well with halloumi bagels?
These halloumi bagels are a meal in themselves, packed with peppery rocket and sweet tomato relish. You could serve them with a few sweet potato chips, some crisp salad, or some roasted veg if you want a more substantial meal.
Can I make this recipe without harissa?
Yes, if you don’t like harissa or don’t have any then it’s no problem to just make it without.
If you’d still like to add a bit of spice, you could sprinkle a few chili flakes into the pan with your tomatoes instead.
I dont have halloumi can I use another cheese?
Halloumi is a pretty special cheese that holds its shape when fried. Most other cheese won’t cook in quite the same way. Paneer might work as a substitute, giving a different but still delicious flavour and texture.Alternatively, you could use a cheddar and keep all the flavours but just don’t try and cook it. Cream cheese with the harissa stirred through it could also work really well.
Can I bake these halloumi bagels?
I wouldn’t recommend baking the finished bagels as it will most likely dry everything out.
You can bake or grill (broil) the halloumi before you put it into the bagels, if you wish, I find it easier to cook the halloumi on the hob so you can keep an eye on it.
To bake, lightly oil a baking sheet and place your harissa covered halloumi onto the baking sheet. Cook in a preheated 180C/350F (160C Fan) oven for 10-15 minutes. This method doesn’t give quite the same griddled crispy outside to the halloumi so keep that in mind if you choose this method.
To grill/broil/ place the halloumi on to the grill pan or baking sheet and cook under the grill for 2-4 minutes until just starting to brown, turn over and cook the other side for another 1-2 minutes. Keep a close eye on the halloumi under the grill as it cooks quickly this way and can burn.
Pointers, tricks and troubleshooting tips for the perfect halloumi bagel
Is this halloumi bagel recipe easy to make?
Yes, these halloumi bagels are super easy to make. I love the quick tomato relish to bring a little sweetness and acidity to offset the warm spices from the harissa paste, all balanced beautifully with the squeaky halloumi and soft bagels
This recipe is ideal for a weekend lunch or a quick dinner.
Will I need any special equipment to make halloumi bagels?
I’ve used a griddle pan to cook my halloumi but don’t worry if you don’t have one, you can just use a regular frying pan. All the other equipment you’ll should be easy to find in most kitchens, such as weighing scales, a chopping board and knife.
Equipment
- Weighing scales
- Measuring spoons
- Kitchen knife
- Chopping board
- Small nonstick frying pan
- Wooden spoon
- Griddle pan
- Fish slice/Slotted spatula
- Silicone pastry brush
Recipe
Fiery harissa, salty halloumi, peppery rocket, sweet tomato salsa and creamy mayo: this halloumi bagel is a sandwich you’ll want to eat again and again.
Prep Time10minutes mins
Cook Time10minutes mins
Total Time20minutes mins
Course: Burgers and sandwiches
Cuisine: American
Diet: Vegetarian
Servings: 4 bagels
Author: Koketso Sheleni
Ingredients
- 1 tbsp olive oil
- 200 g fresh cherry tomatoes halved
- 3 cloves garlic finely chopped
- 1 tsp soft light brown sugar
- 1 tsp balsamic glaze
- 225 g halloumi cheese cut into thin slices
- 4 tbsp harissa paste
- 4 bagels
- 4 tbsp mayonnaise
- 100 g fresh rocket (arugula)
- Pinch salt and black pepper
Instructions
- Warm the olive oil in a pan over a medium heat.
- Add the cherry tomatoes, garlic and a pinch of salt and pepper.
- Fry for 2 minutes or until the tomatoes really start to release their juices.
- Add the brown sugar and balsamic glaze. Stir through then turn the heat down to low and continue to gently cook, stirring occasionally until the relish darkens and thickens.
- Meanwhile, prepare the halloumi. Start by laying the slices out on a board.
- Brush the harissa paste all over the both sides of the halloumi slices. Tip: Use a silicone brush rather than a pastry brush so that the bristles don’t soak up the spicy, smoky flavours.
- Heat a griddle pan over a medium heat. When the pan is nice and hot, lay the halloumi slices into the pan. You want them sear on the outside and stay gooey on the inside. Fry for 1-2 minutes.
- Flip and fry for a further 1-2 minutes so that you have a lovely sear on both sides.
- Halve all of the bagels and spread the bottom halves with mayo.
- Add a generous layer of rocket.
- Pile on the halloumi.
- Spoon on the relish.
- Replace the bagel tops and you’re done.
Notes
Some harissa pastes are hotter than others. If you prefer a mild heat, taste a dot of harissa and use as much or as little as you like. You can also leave it out altogether, if you prefer, although I promise it is really delicious!
Nutrition
Calories: 632kcal | Carbohydrates: 65g | Protein: 25g | Fat: 30g | Saturated Fat: 12g | Cholesterol: 6mg | Sodium: 1538mg | Potassium: 372mg | Fiber: 4g | Sugar: 5g | Vitamin A: 940IU | Vitamin C: 18mg | Calcium: 634mg | Iron: 2mg
* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish
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